Sunday morning, waking up late, not too sunny - my fave weather...got starving, no food ready, looked inside my fridge, and just found only mushrooms, potatoes, and tofu skin.. as always, this lazy bumps didn't wanna go outside for grocery shopping, and staying close to bed is the best choice :p
Luckily I have an army of herbs and spices at home,so here is my accidentally brunch menu..
Saute Mushrooms
Saute all ingredients in coconut oil:
250gr mushrooms (grind few seconds in food processor)
100gr soaked and sliced tofu skin (optional)
3 cloves garlic
a pinch of himalayan salt
oregano
thyme
Mashed and baked Potatoes
2 medium-size potatoes, steamed and mashed or blend in medium speed
1 tbsp sunflower or canola butter
a pinch of sea salt
Put half portion on the base of a small spring-form baking pan (sprayed with cooking oil),
put saute mushrooms in the middle, then cover with the remaining portion of the mashed potatoes. You can add grated cheddar cheese on top if you like, or vegan cheese - I use Sheese.
Bake in preheat oven in 10-15' 160C,
Put rosemary as garnish.
Luckily I have an army of herbs and spices at home,so here is my accidentally brunch menu..
Saute Mushrooms
Saute all ingredients in coconut oil:
250gr mushrooms (grind few seconds in food processor)
100gr soaked and sliced tofu skin (optional)
3 cloves garlic
a pinch of himalayan salt
oregano
thyme
Mashed and baked Potatoes
2 medium-size potatoes, steamed and mashed or blend in medium speed
1 tbsp sunflower or canola butter
a pinch of sea salt
Put half portion on the base of a small spring-form baking pan (sprayed with cooking oil),
put saute mushrooms in the middle, then cover with the remaining portion of the mashed potatoes. You can add grated cheddar cheese on top if you like, or vegan cheese - I use Sheese.
Bake in preheat oven in 10-15' 160C,
Put rosemary as garnish.
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